Newport Beach Clam Chowder

By ldelmas

Ingredients

• 1 onion, chopped
• 1 cup celery, diced
• 1 cup potatoes, diced and peeled
• Water, to cover veggies
• 1/2 cup butter
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 cans minced clams, juice reserved
• Few cups milk
• 1 (8-oz) can of corn, drained
• 1 cup sour cream

Preparation

Step 1

Put the onion, celery, and potatoes in a large saucepan. Cover with water and cook over medium heat until the potatoes are just tender. Drain the water and set aside.
Melt the butter over low heat in a large stockpot. Add the flour, salt, pepper, and garlic powder. Stir until the mixture starts to bubble. Pour the reserved clam juice into the pot and then add enough milk to make about 4 cups of liquid. Stir over low heat until thick.
Add the cooked veggies to the pot as well as the clams and corn. Simmer on low heat for about 30 minutes, stirring occasionally. Remove the pot from the heat and stir in the sour cream. Let the soup sit for 5 minutes before serving.